Roast vegetables and spiced chickpeas

This delicious mix of vegetables, chickpeas and spices with tahini dressing provides a fabulous mix of protein, complex carbs, fibre and healthy fats as well as delivers an umami flavour punch.

Roast vegetables and spiced chickpeas Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 1 red onion, peeled and cut into wedges
• ½ butternut pumpkin, cut into 1 cm thick slices
• 1 eggplant, cut into 1 cm thick rounds
• 1 bunch Dutch carrots, washed and trimmed
• extra virgin olive oil, for drizzling
• salt and ground black pepper
• 400 g canned chickpeas, drained and rinsed
• 2 tsp baharat spice mix, or to taste
• extra virgin olive oil, for drizzling
• 1 handful rocket leaves
• 1 tbsp lemon juice
• 70 g (½ cup) walnut pieces, toasted
• saganaki cheese (see note), to serve
• thyme leaves, to serve

Tahini dressing

• 50 g tahini
• ½ lemon, juiced
• 1 tsp smoked paprika

Pomegranate molasses dressing

• 2 tsp wholegrain mustard
• 1 tbsp pomegranate molasses
• 3 tbsp maple syrup

Instructions

1. Preheat a fan-forced oven to 180˚C.
2. Place the onion, pumpkin, eggplant and carrots in a large bowl with a good drizzle of oil. Season to taste, then toss to combine well. Spread the vegetables over 1 -2 baking paper lined baking trays and roast for 20 – 30 minutes or until golden. Check the veggies regularly and remove them as they are ready.
3. Meanwhile, place the chickpeas in a bowl, add a good drizzle of olive oil, 1 - 2 tsp Baharat spice mix and a good pinch of salt, toss to combine well, then roast on a separate tray for 15 minutes.
4. For the tahini dressing, place all the ingredients in a bowl and stir to combine, adding enough cold water to make a thick, smooth dressing. Season to taste with salt.
5. For the pomegranate molasses dressing, place all the ingredients in a jug and stir to combine.
6. Pour one third of the pomegranate molasses dressing over the cooked carrots and toss to coat.
7. Place the rocket leaves, lemon juice and a drizzle of oil in a large bowl and toss to combine. Scatter the leaves over a serving platter, then scatter with the roasted veggies and chickpeas. Drizzle with the remaining pomegranate molasses dressing, dollop with tahini dressing and scatter with the toasted walnuts.

Note

• A brilliant addition to this is saganaki cheese. Cut into quarters, fry in a dry non-stick frying pan until golden on all sides and gooey in the middle, drizzle with some of the pomegranate molasses dressing (or honey and lemon juice) and scatter with thyme leaves.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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